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🍽️ Oven Dorade with Tagliatelle and Spinach

696 kcal · 30 min · 4 servings

Ingredients

• thyme, fresh 10 g
• rosemary, fresh 10 g
• lemons 1 pc.
• garlic cloves 1 pc.
• herb butter 25 g
• dorade, whole 2 pc.
• salt pinch
• pepper, mixed pinch
• olive oil 4 tbsp
• leaf spinach 200 g
• cream cheese, plain 75 g
• olives, black 50 g
• olives, green 50 g
• onions, red 1 pc.
• parsley, fresh 10 g
• ribbon pasta 200 g
• ricotta walnut pesto 4 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the thyme and rosemary sprigs and shake them dry.
3. 3. Wash the lemon and slice it into thin rounds.
4. 4. Flatten the garlic clove by pressing it.
5. 5. Cut the herb butter into thin strips.
6. 6. Wash the sea bream thoroughly and pat them dry with a kitchen towel.
7. 7. Season the sea bream inside and out with salt and pepper.
8. 8. Stuff the fish with the lemon slices, garlic, herb butter, thyme, and rosemary.
9. 9. Grease a baking tray with olive oil.
10. 10. Place the stuffed sea bream on the tray.
11. 11. Cover the tray with aluminum foil.
12. 12. Put the tray in the oven and bake the fish for about 25 to 30 minutes.
13. 13. Turn the sea bream once after about 15 minutes.
14. 14. Wash the spinach leaves and dry them well.
15. 15. Remove any thick stems or wilted leaves from the spinach.
16. 16. Heat one tablespoon of olive oil in a pan over medium heat.
17. 17. Add the spinach to the pan and let it wilt.
18. 18. Stir the cream cheese into the spinach.
19. 19. Season the spinach cream with salt and pepper to taste.
20. 20. Slice the black and green olives into rings.
21. 21. Halve the onion, peel it, and dice it finely.
22. 22. Wash the parsley and shake it dry.
23. 23. Finely chop the parsley.
24. 24. Mix the olives, onions, and parsley in a bowl.
25. 25. Add two tablespoons of olive oil and a pinch of salt.
26. 26. Mix the ingredients for the salsa well.
27. 27. Bring two liters of salted water to a boil in a pot.
28. 28. Cook the tagliatelle in the boiling water for about eight minutes.
29. 29. Drain the pasta in a colander and let it drip dry.
30. 30. Mix the warm tagliatelle with the olive salsa.
31. 31. Serve the sea bream together with the tagliatelle and cream spinach.
32. 32. Enjoy your meal!

Nutrition per serving

• kcal: 696
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 62 g